Cowgirl Creamery, located in Marin County, is known for its outstanding artisan cheeses. The founding “cowgirls,” Sue Conley and Peggy Smith, have written a new cookbook, “Cowgirl Creamery Cooks,” that will thrill cheese lovers.

It gives advice on tasting cheese, planning a cheese course for guests, accompaniments for cheese, making your own fromage blanc, and pairing cheese with beer and wine. The recipes all have cheese as an ingredient, from a classic grilled cheese sandwich to a three-cheese lasagna with mushrooms and spinach.

This recipe for cheese wafers comes from Conley’s mother, Mary Loh, who in turn got it from her own mother. Conley advises that the dough will be too stiff to mix by hand; it requires a stand mixer.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium speed until smooth. Decrease the speed to low and gradually add the cheese, in batches, until it’s all been incorporated. Add the flour mixture 1/4 cup at a time, waiting until each addition is thoroughly incorporated before adding more. The dough will be very stiff.

Lay flat a sheet of wax paper or plastic wrap. Spoon all the dough into a long cylinder, wrap it up tightly, and roll into a smooth, neat tube of dough that’s about 11/2 inches in diameter. Refrigerate for at least 3 hours or overnight.

When you’re ready to bake, preheat the oven to 375 degrees. Set out brown paper bags or parchment paper to rest the wafers on while they cool.

Slice the dough into 1/4-inch slices and place about 1 inch apart on an ungreased baking sheet. Top with pecan halves, if you wish. Bake until the wafers are golden brown on the top, and a deeper brown on the edges, 7 to 10 minutes.

With a spatula, transfer the wafers onto the paper to cool. They taste best when cooled for at least 30 minutes.

The wafers will keep for two weeks in a metal cookie tin, separated by layers of wax paper.